Friday, July 25, 2014

Amritsari Bhatti Da Murg

Amritsari Bhatti Da Murg






A road down the memory lane,This dish reminds me of my good old days spend in South Africa, As it was my first encounter with the people and world other than India, it was and will be always special and close to my heart.Still remember those days when we only had bunch of Indian families around to get along . We didn't had access to any Indian channels and have to settle down only with the channels broadcasted by SABC . They used to broadcast  a half hour show where in they used to tell more of Indian culture ,Bollywood movies, songs continued with an Indian recipe by 5 star chefs. This was the only show which I used to wait for  every week. This is where I saw the recipe of Bhatti da murg and penned it down and tried it. We didn't have a tandoor but being an ardent non veg fan always got hold of barbeque grill wherever we moved. Thanks to the BBQ ,we never missed the tandoori dishes ever even staying abroad.
   Amritsar cuisine is very unique and famous all over ,amritsari kulcha, amritsari fish, amristsari daal are just the few delicacies to devour the  taste of amritsari tradition tempered with punjabi flavors Bhatti da murg sure calls for attention.


Ingredients

 2 Pieces Chicken hindquarter  (  one thigh and one drumstick that are joined together)

Marination 1
1Tbs Ginger garlic paste
2Tbs Lemon juice
2Tsp Red chili powder
1Tsp Garam masala
1/2Tsp Cinnamon powder
2Tbs Cooking oil
Salt To Taste

Marination 2

1 Cup Hung yogurt
1/2Tsp Roasted pomegranate powder (Anardana powder)
1/4 Tsp Clove powder
1/2 Tsp Roasted kasuri methi (Dry fenugreek  leaves)
1/2Tsp Cardamom powder
Ghee/oil for basting

Directions

  •  Wash chicken pieces thoroughly and pat dry. Make deep incisions into the chicken pieces i.e thighs and drumsticks.
  • Combine all the ingredients for first marinade in a bowl ,rub into chicken pieces and set aside for 1-2 hours.
  • Now combine all the ingredients for second marinade .Rub this paste into chicken properly inside the slits and set aside for at least 3-4 hours. It will be better if you do marinade it for whole night.
  • Roast it in preheated regular oven or grill for 10 -15 minutes continuously basting it with ghee/oil in between every 3-4 minutes until chicken is cooked and golden brown crisp from outside and still tender inside.
  • Serve it with onion rings and lime wedges.
  • Enjoy!!!!

 

You may also Like

Related Posts Plugin for WordPress, Blogger...

You may also like

Related Posts Plugin for WordPress, Blogger...